Ingredients

• 2 ml fennel seed

• 30 ml whole coriander seeds

• 1.5 kg lean ground beef

• 250 ml soft breadcrumbs

• 45 ml low-sodium beef bouillon granules

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 ml ground cloves

• 2 ml ground nutmeg

• 2 ml fresh ground black pepper

• 2 ml ground allspice

• 80 ml balsamic vinegar

• 1 egg, beaten

• 30 ml vegetable oil

Method

1. Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency.

2. In a large mixing bowl combine all ingredients in the order given. Mix well so that everything is evenly distributed.

3. Using an ice cream scoop roll into balls then press slightly so they resemble chubby hamburgers – 5 cm in diameter, 2 cm thick.

4. At this stage you can freeze them as you would hamburgers. To cook – heat the oil in a non-stick frying pan and brown on both sides.

5. Use the pan juice to fry up some sliced onion and make a rich onion gravy.

6. Return the patties to the gravy and cook on low until no longer pink.

7. Serve on top of creamy garlic mashed potatoes.

Tip

Instead of onion gravy you can simmer them in a curry sauce made of fried onion, garlic, curry powder, coconut milk and crushed tomatoes – in even quantities – and serve on basmati rice.